Green Rice Burrito Bowl
This Green Rice Burrito Bowl is loaded with vibrant cilantro rice, black beans, guac, pico, and cheese—fresh, flavorful, and perfect for meal prep
Servings: 6 people
Ingredients
For the Rice:
- 2 cups brown rice
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Toppings:
- 1 cup Black Beans cooked and drained or canned and drained
- 1 cup Guacamole
- 1 cup Romaine Lettuce shredded
- 1 cup Colby Jack Cheese shredded
For the Pico de Gallo
- 1.5 pounds ripe tomatoes small dice
- ⅓ cup large white onion small dice
- 1 jalapeño finely diced
- ⅓ cup cilanto finely chopped
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
- In a rice cooker or on the stovetop, cook the brown rice according to package directions. Fluff with a fork once done.
- In a high-powered blender, combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 60 seconds until very smooth. Taste and adjust seasoning as needed.
- Fold the cilantro vinaigrette into the cooked brown rice, stirring until evenly coated.
- In a bowl, mix the diced tomatoes, onion, jalapeños, cilantro, lime juice, and a pinch of salt. Stir to combine and let it sit for 5 minutes to let the flavors meld.
- Divide the green rice among 4 bowls. Top with black beans, guacamole, pico de gallo, shredded lettuce, and cheese. Garnish with extra cilantro if desired.
- Eat immediately or store leftovers for easy meal prep throughout the week.
Notes
Not a fan of brown rice? Use white rice or riced cauliflower.
Nutrition
Calories: 613kcal | Carbohydrates: 66g | Protein: 15g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 21mg | Sodium: 540mg | Potassium: 860mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2344IU | Vitamin C: 26mg | Calcium: 208mg | Iron: 3mg